In September I did the Whole30 for the first time. It was one of the hardest things I have ever done, but I did it, and I did it 100%. No grains, no dairy, no sugar, no alcohol,(yes…30+ days without wine!), no soy, no additives. Even though I did it with full integrity, I didn’t do the re-entry well. I was terrified to add things like bread back in, so I just didn’t until I was starving one day and ate a sub…NOT a good idea!! I was miserable. But instead of re-starting, I just went back to my old eating habits…sweets, carbs, few veggies and since November I have felt miserable. Totally exhausted all of the time, achy bones and joints, stomach issues. I didn’t think that I felt great while doing the Whole30 until I wasn’t. So, I am ready to do something new…not necessarily a true Whole30, but being more aware of what I eat, and going back to some of my favorite Whole30 foods and meals that I discovered that I loved. That was probably my favorite part of September and October…discovering foods I love, that I would never have tried otherwise. One of the biggest issues I had with the Whole30 the first time, was that I was never really prepared. I didn’t meal prep, and that lead me to feeling like I was starving most of the time.
So here I am, on day 11 of vacation AND being sick with the same head, sinus, cough crud that everyone in Michigan has right now, starting something new…but because I was actually able to do it the first time (and if you know me, like REALLY know me, you know I am kind of a quitter, a non-finisher, a give upper when things are too hard, so that was a HUGE accomplishment for me!) I think I have a better chance of doing things the right way this time.
This was my breakfast today…it is my most favorite Whole30 discovery, well, second to full fat coconut milk in a can as a coffee creamer. I love that you can add whatever veggies, and can cook the eggs however you like. This way is my fave, try it and let me know what you think!
Scrambled Eggs & Veggie Hash
1 Sweet potato-peeled and diced
1 Russet potato-peeled and diced
1 Small onion-sliced
2 cups of fresh spinach- mine was originally fresh from Swallowtail Farms, but I threw it into the freezer, so technically it was frozen…but it doesn’t matter. Can use kale too…just take the stems out and chop.
2 farm fresh eggs (Our girls are FINALLY laying again! Kroger has some great ones at a great price too)
Olive oil, salt and pepper
Add a good amount of olive oil to a large skillet and turn on medium heat.
Add diced potatoes, salt and pepper and cook for a few minutes until they begin to soften and brown.
Add sliced onion and continue to cook until caramelized (YUM!!)
Add the spinach and more salt and pepper to taste.
Cook until fully wilted and potatoes are crisp/soft. (Cooked & brown)
Move to the side of the pan and add a bit more olive oil.
Crack the eggs in and salt and pepper. Cook eggs to your liking (I like scrambled for this)
Serve as much of the hash as you’d like (This gets me two meals-I just add 2 more eggs the next day) and all of the eggs.
Dinner tonight …
inspiration from https://www.skinnytaste.com/chicken-soup-with-spinach-and-whole-wheat-acini-di-pepe/
Used Pearl Couscous in place of the acini Di Pepe and added 1/3 c chopped frozen kale to my bowl… boys vetoed me 😂
Also added a bit of grated ginger to the veggies.
Super simple & it was voted a win by the boys. (I’d do spinach vs kale next time)